Directions

Heat oven to 425*. Have a baking sheet ready.

For the soup: Bring all ingredients except asparagus to a boil in a medium saucepan. Reduce heat; cover and simmer for 10 minutes, or until the potato is almost tender. Add asparagus; cook 5 minutes until asparagus and potato are tender. Set aside for 10 minutes to cool slightly.

For the tarts: Place flat breads on the baking sheet. Bake 7 minutes, or until slightly crisp. Remove from oven; spread each with 2 tbsp cheese spread. Top each with 4 slices of turkey, folded to fit, and 1/2 the sliced tomato, onion and basil. Cut each into 4 wedges.

Puree soup in a blender until smooth. Accompany each serving with 2 tart wedges.